Moist and flavorful carrot cake cupcakes topped with rich cream cheese frosting, perfect for any occasion.

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Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, beat the granulated sugar, brown sugar, eggs, oil, applesauce, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the grated carrots, crushed pineapple, and nuts if using.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat together cream cheese and butter until smooth.
Add powdered sugar and vanilla extract, and beat until light and fluffy.
Once cupcakes are completely cool, frost with cream cheese frosting and garnish with additional chopped nuts if desired.